Sandwich Bread Without Yeast
This recipe creates a loaf of bread that requires no yeast, relying instead on baking powder for its rise. Inspired by traditional Australian damper, it yields a sliceable bread with a proper crumb, unlike many cake-like alternatives. It uses simple ingredients like flour, milk, and oil, and is ready in about 50 minutes. Once cooled, the loaf is ideal for making sandwiches, toast, or French toast.
Ingredients
- 4 cups flour (, plain/all purpose (Note 1))
- 8 tsp baking powder ((Note 2))
- 3 tsp white sugar
- 1 1/2 tsp cooking / kosher salt ((REDUCE to 1 tsp if using table salt, Note 3))
- 2 1/4 cups milk (, warmed (any - Note 4))
- 1/4 cup oil (, any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil))
Method
- Set your oven to heat to 220°C/430°F (200°C fan).
- Prepare a 22 x 13 cm / 9 x 5" loaf tin by greasing it and lining it with baking paper, leaving an overhang for easy removal.
- Combine the flour, baking powder, salt and sugar in a mixing bowl, stirring them together.
- Create a hollow in the dry ingredients and pour in the oil and milk. Stir until no dry flour remains. the mixture will be a thick but workable batter.
- Transfer the batter to the prepared tin, using a spatula to scrape the bowl and level the top.
- Bake for 30 minutes. Take it out and cover the top loosely with foil.
- Place the loaf back in the oven. Reduce the temperature to 200°C/390°F (180°C fan) and bake for a further 20 minutes.
- After baking, let the bread sit in the tin for 5 minutes. Then, use the paper overhang to lift it onto a wire rack.
- Allow the loaf to cool fully before cutting, which takes at least 45 minutes. It slices best from the second day onward.
- This bread is suitable for sandwiches, toasting, making grilled cheese, French toast, or bread pudding.
Nutrition (per serving)
Sodium209 mg
Recipe details
CategoryBreads
Cuisineaustralian
